Description
A hearty and comforting Instant Pot Lasagna Soup featuring all the classic flavors of lasagna in a quick and easy one-pot meal. Perfect for busy weeknights and packed with Italian-inspired goodness.
Ingredients
Scale
- 1 lb (450g) lean ground beef or Italian sausage
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 4 cups (950ml) low-sodium chicken broth
- 1 (28 oz/796g) can crushed tomatoes
- 2 tbsp tomato paste
- 8 lasagna noodles, broken into 2-inch pieces
- 1 cup (250g) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Set the Instant Pot to Sauté mode. Add the ground beef (or sausage) and diced onion. Cook, stirring often, for 4-5 minutes or until the meat is browned and onions are softened. Drain excess fat if needed. Add minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes; sauté for another minute until fragrant.
- Pour in the chicken broth, crushed tomatoes, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot. Add broken lasagna noodles, ensuring they’re submerged in the liquid for even cooking.
- Secure the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 6 minutes. Once done, carefully perform a quick release. Stir soup gently—the noodles should be tender and the soup hearty.
- Ladle soup into bowls. Top each with a generous spoonful of ricotta, a sprinkle of mozzarella, and a shower of Parmesan cheese. Garnish with fresh basil or parsley, and serve hot!
Notes
- For a richer flavor, brown your meat thoroughly and don’t rush the sauté stage.
- If you prefer a thinner soup, add extra broth after pressure cooking.
- Use oven-ready lasagna noodles or regular ones—both work great, just break them into pieces.
- Swap meat for diced zucchini and mushrooms, and use vegetable broth for a vegetarian version.
- Use gluten-free lasagna noodles or broken-up gluten-free pasta shapes for a gluten-free option.
- Add diced hot Italian sausage and extra red pepper flakes for a spicy kick.
- Always layer noodles last to prevent sticking to the bottom of the pot.
- Stir in a bit of balsamic vinegar at the end for deeper flavor.
- Add cheese just before serving so it stays creamy and melty.
- Make the soup ahead of time and refrigerate for up to 2 days. Add cheese just before serving.
- You can double the recipe, but ensure you do not fill the Instant Pot past the max fill line.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 0mg